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Experience an extraordinary culinary journey at Chisou Nishi Kenichi, where land and sea converge in unforgettable flavors. Chef Kenichi Nishi's passion for exceptional cuisine stems from his background in Hiroshima and his collaboration with renowned fishmonger Naoki Maeda. The dishes at Chisou Nishi Kenichi are a testament to Nishi's expertise and... More
Experience an extraordinary culinary journey at Chisou Nishi Kenichi, where land and sea converge in unforgettable flavors. Chef Kenichi Nishi's passion for exceptional cuisine stems from his background in Hiroshima and his collaboration with renowned fishmonger Naoki Maeda. The dishes at Chisou Nishi Kenichi are a testament to Nishi's expertise and dedication.
Standout highlights include the remarkably fresh Barracuda, served within three hours of being caught, offering a tantalizing texture and the true essence of the ocean. The Nori butter delights with its combination of three distinct Nori varieties, infusing each bite with buttery richness and captivating umami flavors.
Another masterpiece is the Kimedai with thinly sliced zucchini, where the delicate sweetness of the fish harmonizes with the refreshing crunch of the vegetable. The signature Fish pie, featuring six-hour grilled onions and a light Crème and vinegar sauce, showcases Nishi's culinary finesse.
For meat lovers, the smoked Beef Female from Yamaguchi presents tender and succulent flavors that melt in your mouth. To conclude the meal, indulge in the Amandai Risotto, an exquisite combination of squid ink-infused rice that elevates the dish to new heights.
Chisou Nishi Kenichi masterfully blends the finest ingredients with Nishi's culinary prowess, resulting in a remarkable dining experience. Impeccable service and an inviting ambiance further enhance the journey, making it a feast for all the senses.
As a delightful dessert finale, Chef Kenichi served a scrumptious creamy hazelnut ice cream at Chisou Nishi Kenichi. This exquisite creation showcases his mastery in crafting irresistible flavors, leaving a lasting impression on your palate.
At Chisou Nishi Kenichi, guests have the option to enjoy a wine pairing or order by the bottle. The Chef thoughtfully curates a selection of reasonably priced wines, from which diners can choose. Whether you prefer a perfect wine pairing or exploring the bottles available, the restaurant offers a delightful array of choices to complement your dining experience.
This culinary gem not only offers sensational dishes but also tells a story of Nishi's background and dedication to his craft. Discover the artistry and passion of Chisou Nishi Kenichi, and be prepared to savor extraordinary flavors that will leave a lasting impression. Less
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- Gerhard Huber added a new restaurant list Shizuoka Gems
Shizuoka Prefecture, located in the beautiful Chūbu region of Japan, is renowned for its breathtaking landscapes and natural wonders. One of its most iconic treasures is the majestic Mt. Fuji, gracing the horizon and captivating visitors with its awe-inspiring presence. Nestled within this picturesque prefecture is Yaizu, a city known for its flourishing... More
Shizuoka Prefecture, located in the beautiful Chūbu region of Japan, is renowned for its breathtaking landscapes and natural wonders. One of its most iconic treasures is the majestic Mt. Fuji, gracing the horizon and captivating visitors with its awe-inspiring presence. Nestled within this picturesque prefecture is Yaizu, a city known for its flourishing green tea plantations and abundant seafood.
At the heart of Yaizu, you'll find Sasue Maeda Fish Store, an esteemed establishment with a rich history spanning 60 years. Led by Naoki Maeda, the fifth-generation owner, the shop has become a cornerstone of the local food scene. While Sasue Maeda Fish Store serves over 600 customers across Japan, it is the dedication to supporting the local community that sets them apart.
Naoki Maeda pours his heart into cultivating an ecosystem that sustains the thriving food establishments in the area. His mission and vision are deeply rooted in preserving the traditions of Yaizu and providing the freshest and finest seafood to local businesses. The impact of Maeda-san's commitment can be seen in the prestigious Tabelog Gold and Bronze Level restaurants that dot the culinary landscape of Shizuoka. These acclaimed establishments, recognized for their culinary excellence, rely on the exceptional quality of fish they source from Sasue Maeda Fish Store to create their delectable dishes.
From the Tabelog Gold Level restaurants, renowned for their exceptional gastronomic experiences, to the Tabelog Bronze Level restaurants that offer delightful culinary journeys, each establishment reflects the culinary heritage of Shizuoka. Through their partnership with Sasue Maeda Fish Store, these restaurants showcase the freshest seafood, expertly prepared to elevate the dining experience for their patrons.
For those seeking a true taste of Shizuoka, a visit to Sasue Maeda Fish Store is a must. Immerse yourself in the vibrant flavors and rich heritage of the region as you savor the finest selection of seafood meticulously sourced and delivered by Naoki Maeda and his dedicated team. Experience the harmony of land and sea, embraced by the enchanting landscapes of Shizuoka, and embark on a culinary journey like no other.
More Information:
https://papersky.jp/en/places/shizuoka-en/
https://papersky.jp/en/sasue-maeda/
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- Gerhard Huber added a new meal Lunch at Ristorante D'O at D'O
I recently had the pleasure of dining at Ristorante D'O San Pietro All'olmo, and it was a delightful experience. The restaurant offers a chef's table with a view of the kitchen, allowing guests to catch glimpses of the talented culinary team at work.
Led by Chef Davide Oldani, the team showcased their creativity with a range of fantastic dishes.... More
I recently had the pleasure of dining at Ristorante D'O San Pietro All'olmo, and it was a delightful experience. The restaurant offers a chef's table with a view of the kitchen, allowing guests to catch glimpses of the talented culinary team at work.
Led by Chef Davide Oldani, the team showcased their creativity with a range of fantastic dishes. Each plate was thoughtfully prepared, and the flavors were perfectly balanced. It was evident that the chefs took great care in presenting their culinary creations.
The wine pairing, curated by sommelier Manuele Pirovano, was excellent and complemented the dishes wonderfully.
The service at the restaurant was top-notch, and I couldn't help but notice that the reception was particularly warm and welcoming. It's quite possible that this was due to the introduction of your friend, the famous bonsai master Marco Invernizzi. The staff was attentive and friendly, ensuring a pleasant dining experience.
Overall, Ristorante D'O San Pietro All'olmo provides a delightful culinary experience in a charming setting. From the delicious food to the attentive service, it is a place well worth visiting for those seeking a memorable dining experience near Milano. Less
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- Gerhard Huber added a new restaurant list Los mejores bares de tapas de Barcelona Selected by TIME OUT
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Daniel could not help himself but to send out some of his new/classic dishes instead us ordering from the menu.
The Beefcheek Wellington is clearly a total winner.
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- Gerhard Huber added a new meal Dinner at Kataori at Kataori
The summer menu at Kataori was an absolute delight! It showcased the culinary mastery of the Kataori restaurant in Kanazawa, offering a meatless selection with four expertly cooked fish dishes.
We started with the tai (sea bream) served with a super fine dashi, and the flavors were exquisite. The sashimi selection included akaika, kijihata, and akanishigai,... More
The summer menu at Kataori was an absolute delight! It showcased the culinary mastery of the Kataori restaurant in Kanazawa, offering a meatless selection with four expertly cooked fish dishes.
We started with the tai (sea bream) served with a super fine dashi, and the flavors were exquisite. The sashimi selection included akaika, kijihata, and akanishigai, each providing a unique and tantalizing taste experience. The botan ebi sashimi, with its excellent texture and deep flavor, paired with non-smoked katsuo, stood out as a true highlight.
One of the standout dishes was the deep-fried nori topped with raw ebi. The interplay of the crispy nori and the softness and sweetness of the ebi created an incredible fusion of textures.
The Chirashizushi featuring nodoguro (blackthroat seaperch) served in a small wooden box was a genius creation. The flavors were incredibly tasty and satisfying.
The best course of the evening was undoubtedly the Torigai (Japanese cockle) paired with Hokkaido asparagus. The soft clam perfectly complemented the slightly crunchy asparagus, creating a harmonious balance of taste and texture.
The meal was rounded out with top-quality rice topped with various toppings, providing a satisfying conclusion to the culinary journey.
Kataori continues to impress as one of the top Kaiseki restaurants in Japan. The exceptional food, combined with the warm and welcoming hospitality of the Kataori family, made every visit a delightful experience. Less
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- Gerhard Huber added a new meal Lunch at Cuisine régionale L'évo at L'evo (レヴォ)
Taniguchi-san's culinary prowess has reached new heights in the picturesque Toyama mountains, leaving me in awe with each visit. The sheer dedication and innovation showcased in his dishes are nothing short of extraordinary. Among the unforgettable culinary experiences, the tile fish stole the show, offering a symphony of flavors that transported me... More
Taniguchi-san's culinary prowess has reached new heights in the picturesque Toyama mountains, leaving me in awe with each visit. The sheer dedication and innovation showcased in his dishes are nothing short of extraordinary. Among the unforgettable culinary experiences, the tile fish stole the show, offering a symphony of flavors that transported me to gastronomic bliss. And let me not forget to mention the goat cheese somen, a beloved classic that brims with an explosion of umami, leaving me craving for more. Additionally, Tagmura Taikanba, nestled in this remarkable region, adds another layer of charm and authenticity to the dining experience. With its unique cultural heritage and stunning natural surroundings, it perfectly complements Taniguchi-san's exceptional culinary artistry. This place truly represents a gastronomic paradise that continues to captivate and delight diners with its ever-evolving culinary creations.
谷口さんの料理の才能は、美しい富山の山々にある彼の新しい場所でさらに向上し続けています。古典的な料理と新しい料理が数多くありますが、私の絶対的なお気に入りはタイルフィッシュです。彼のゴートチーズそうめんは、クラシックな味わいがたっぷりで、二杯目を注文するほど美味しいです。
また、田村田康場はこの素晴らしい地域に位置しており、食体験に魅力と正統性を加えています。独特の文化遺産と見事な自然環境が、谷口さんの卓越した料理芸術と完璧に調和しています。この場所は、絶えず進化する料理の創造性で食事客を魅了し続ける、美食の楽園を象徴しています。 Less
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In the dynamic world of Japanese cuisine, there is an emerging trend where meals, particularly at upscale establishments, embrace the essence of Kaiseki. Sushiyas, for instance, elevate their otsumami with intricate details and even introduce desserts.
One chef at the forefront of this trend is Kusonoki-san, known for his expertise in tempura cuisine.... More
In the dynamic world of Japanese cuisine, there is an emerging trend where meals, particularly at upscale establishments, embrace the essence of Kaiseki. Sushiyas, for instance, elevate their otsumami with intricate details and even introduce desserts.
One chef at the forefront of this trend is Kusonoki-san, known for his expertise in tempura cuisine. Going beyond the ordinary, he accompanies his deep-fried delicacies with unique sauces, encouraging guests to experience different flavor profiles. The use of nori or Shizu leaves adds a sensational touch to his crispy yet tender pieces. One creation even evokes faint memories of a renowned dish by Martin Bersategui—an astonishing experience.
The centerpiece of the meal is the meticulously prepared abalone, showcased in various forms from raw slices with a liver sauce to perfectly fried tempura. Each dish delights the senses with its textures and flavors.
Towards the end of the meal, guests have the option to savor additional offerings prepared by the sous-chef—a testament to the culinary prowess of the team.
The meal culminates with a visually appealing tendon dish featuring squid, shrimp, and beans, accompanied by flavorful curry rice.
Kusonoki-san's dedication to pushing culinary boundaries is evident, resulting in a memorable dining experience filled with remarkable flavors. Less
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- Gerhard Huber added a new meal Lunch at なかむら Nakamura at Nakamura (なかむら)
The protégé of Shimura-san from Naruse restaurant has recently launched his own establishment in the nearby town of Yaizu. He relies on the same fish supplier, Sasue Maeda Fish Shop, renowned in the area. Similarly, he procures excellent vegetables from local sources. It's no surprise that Nakamura-san, trained by the esteemed Shimura-san, delivers... More
The protégé of Shimura-san from Naruse restaurant has recently launched his own establishment in the nearby town of Yaizu. He relies on the same fish supplier, Sasue Maeda Fish Shop, renowned in the area. Similarly, he procures excellent vegetables from local sources. It's no surprise that Nakamura-san, trained by the esteemed Shimura-san, delivers impressive tempura. While some of his unique creations exhibit glimpses of his personal style and creativity, one can only expect further improvement over time. Undoubtedly, this is a spot that deserves attention, but it remains to be seen how it will evolve and establish its own identity in the culinary landscape. Less
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- Gerhard Huber added a new meal Dinner at Itahachi at Itahachi